Slow Roasted Leg Of Lamb With Potatoes And Carrots

AuthorSylvieCategory, , DifficultyIntermediate

Juicy leg of lamb cooked low and slow in wine, with veggies and aromatics, for hours and hours until it starts falling off the bone. Such an impressive festive dish, perfect for the holidays!

Yields8 Servings
Prep Time20 minsCook Time7 hrs 10 minsTotal Time7 hrs 30 mins
 2 kg leg of lamb, most of its fat cleaned (you can us lamb shoulder or shanks, but the cooking time will change for sure)
 Salt
 Black Pepper
 1 tbsp olive oil
 2 large shallots, peeled and halved
 1 large leek, roughly chopped
 1 whole garlic bulb, cut crosswise
 6 carrots, roughly chopped
 2 medium bones
 2 rosemary sprigs
 2 bay leaves
 1 cinnamon stick
 3 ½ cups water
 3 ½ cups good quality red wine
 1 tbsp vegetable oil
 800 baby potatoes, washed
 1 tsp dried shallot or garlic powder
 3 French thyme sprigs
 2 tbsp Corn starch to thicken the sauce
1

Preheat the oven to 170°C. Heat up a large skillet over high heat.

2

Generously season the lamb leg with salt and pepper, while pushing the seasoning into the meat. Sear all sides of the meat in the hot skillet, until lightly browned. It is hard to sear all sides, but try to get a good color on the meat. Set the leg aside.

3

Drizzle a large baking sheet with the olive oil. Place the shallots, leeks, garlic, and carrots on the baking sheet. Season with salt and pepper. Top the veggies with the seared leg, fat side down. Add the bones. Nestle the rosemary, bay leaves, and cinnamon stick between the veggies. Pour the water and wine around the leg.

4

Cover tightly with aluminum foil, and roast in the preheated oven for 6 1/2 Hours. Baste with the broth every hour or so. Flip the leg after 3 hours (fat side should be up). Remove the foil, turn the broiler on, and roast uncovered for 30 Minutes.

5

1 hour before the lamb is ready, place the baby potatoes on a baking sheet. Drizzle with the vegetable oil, season with salt, pepper, and dried shallot or garlic powder. Toss very well, scatter the thyme sprigs around the pan, and bake for 45-55 Minutes. Toss the potatoes every now and then.

6

Remove from the oven. Arrange the meat, potatoes, and carrots on a serving plate, then cover with aluminum foil to keep warm, strain the roasting juices through a fine mesh sieve. Remove the excess fat to keep the sauce light. Pour the liquid into a large saucepan, then add a corn starch slurry made of 2 tbsp corn starch diluted in 2 tbsp water to the liquid, and bring to a boil while constantly whisking. Reduce the sauce to the desired consistency.

7

Garnish the serving plate with rosemary sprigs, pour the sauce over the lamb, and enjoy with wine!

Ingredients

 2 kg leg of lamb, most of its fat cleaned (you can us lamb shoulder or shanks, but the cooking time will change for sure)
 Salt
 Black Pepper
 1 tbsp olive oil
 2 large shallots, peeled and halved
 1 large leek, roughly chopped
 1 whole garlic bulb, cut crosswise
 6 carrots, roughly chopped
 2 medium bones
 2 rosemary sprigs
 2 bay leaves
 1 cinnamon stick
 3 ½ cups water
 3 ½ cups good quality red wine
 1 tbsp vegetable oil
 800 baby potatoes, washed
 1 tsp dried shallot or garlic powder
 3 French thyme sprigs
 2 tbsp Corn starch to thicken the sauce

Directions

1

Preheat the oven to 170°C. Heat up a large skillet over high heat.

2

Generously season the lamb leg with salt and pepper, while pushing the seasoning into the meat. Sear all sides of the meat in the hot skillet, until lightly browned. It is hard to sear all sides, but try to get a good color on the meat. Set the leg aside.

3

Drizzle a large baking sheet with the olive oil. Place the shallots, leeks, garlic, and carrots on the baking sheet. Season with salt and pepper. Top the veggies with the seared leg, fat side down. Add the bones. Nestle the rosemary, bay leaves, and cinnamon stick between the veggies. Pour the water and wine around the leg.

4

Cover tightly with aluminum foil, and roast in the preheated oven for 6 1/2 Hours. Baste with the broth every hour or so. Flip the leg after 3 hours (fat side should be up). Remove the foil, turn the broiler on, and roast uncovered for 30 Minutes.

5

1 hour before the lamb is ready, place the baby potatoes on a baking sheet. Drizzle with the vegetable oil, season with salt, pepper, and dried shallot or garlic powder. Toss very well, scatter the thyme sprigs around the pan, and bake for 45-55 Minutes. Toss the potatoes every now and then.

6

Remove from the oven. Arrange the meat, potatoes, and carrots on a serving plate, then cover with aluminum foil to keep warm, strain the roasting juices through a fine mesh sieve. Remove the excess fat to keep the sauce light. Pour the liquid into a large saucepan, then add a corn starch slurry made of 2 tbsp corn starch diluted in 2 tbsp water to the liquid, and bring to a boil while constantly whisking. Reduce the sauce to the desired consistency.

7

Garnish the serving plate with rosemary sprigs, pour the sauce over the lamb, and enjoy with wine!

Slow Roasted Leg Of Lamb With Potatoes And Carrots
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